Coat the inside of the twelve cups of a muffin pan by spraying or brushing it on with a pastry brush.
Whisk the dry ingredients together in the mixing bowl of a stand mixer.
Measure warm water, and add the other wet ingredients to the measuring cup.
With the whisk attachment of the mixer running on low speed in the bowl with the dry ingredients, slowly pour in the wet ingredients. Let it run on low-medium speed for a minute or two, so the yeast and sugar become evenly distributed to work their magic. The batter should be very smooth.
Divide the batter evenly between the twelve prepared cups in the muffin pan. Oil a sheet of plastic wrap well, and use it to cover (oiled side next to the batter) the batter. Set the pan in a warm place for about an hour for the rolls to rise.
About 10 minutes before the hour is up, preheat the oven to 400°F (204°C), and set a rack rather high in the oven.
When the buns have risen, peel off the plastic wrap and set the pan in the oven to bake for about 20 minutes.
Optionally, brush a little butter on the tops of warm buns as soon as you remove them from the oven.
The ideal room temperature for yeast dough to rise is about 75°F (24°C). If you can't find a spot that warm, allow a little more time.
Enjoy fresh, warm gluten free buns straight from the oven! These will freeze and be like the best ones you'd buy in the freezer section of the grocery store, but they're so much better fresh!